The Community Resource Center For Optimal Health And Healing
CAULIFLOWER LEMON DOLMAS
2 heads cauliflower grated **
3 lemons juiced and zested
1/2 medium sized leek (finely chopped)
6 cloves garlic (minced)
3 tbsp nutritional yeast
2 tbsp ,
1/2 pablano pepper (diced)
12 tsp braggs liquid aminos
½ bunch green onions (finely cut crosswise)
small handful parsley (roughly chopped)
small handful mint (roughly chopped)
1 packet stevia
sea salt and pepper to taste
1 jar grape leaves **(drained of brine and soaked in fresh cold water)
Place a large size sauté pan over medium heat add about a tablespoon of grape seed or olive oil and
lightly cook leeks, peppers, and garlic till softened but not browned (about 5 minutes). Turn heat up
to medium high and add cauliflower, nutritional yeast, braggs liquid aminos, and stevia. Cook for
about 6 minutes or until cauliflower just starts to soften but still has firm texture.
Remove from heat and let cool.
In a mixing bowl, add cauliflower mixture, parsley, mint, olive oil, juice and zest of lemon,
and green onion. Season with sea salt and black pepper tasting as you go to make sure the seasoning
Lay out a clean towel or paper towel and one at a time take a grape leave, place shiny side down on
towel stem facing yourself. Add a couple small spoonfuls of cauliflower mixture to center of grape
leave. Firmly tuck in left and right side of leaf then, with both of your thumbs tightly roll forward.
(You can do this one by one or lay ten leaves out at a time).
Place each dolma on a lightly sprayed sheet pan seam side down or in a steamer basket lined with
lettuce leaves or cabbage leaves. Steam for 10 minutes or bake in a 375º oven for 10 minutes.
** you should have enough grape leaves to make both this recipe and the lamb dolma recipe
** cauliflower can be grated using the coarse side of a box grater or a food processor with shredder
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ALAMEDA, CA 92501